It had been a few years since the last time I made any sauce, but after my Grandfather planted a gazillion tomato plants this year, I knew this would be the time to get the sauce boiling again! I tried something that I hadn’t ever done before and that was to roast pounds and pounds of tomatoes along with some garlic and then turn it into sauce. I don’t always have a full half day for creating in the kitchen, so I roasted the tomatoes as I got them and then vacuum sealed them and stuck them in the freezer until I was ready for sauce day. This is my own personal recipe and I think it tastes divine, especially over some homemade pasta (another first I tried recently). If you decide to give it a whirl, post the pic on Instagram and be sure to tag me #idratherbebaking. I would love to see what you think of it! Bon Appetite!
Roasted Tomato and Garlic Pasta Sauce
12-15 pounds of tomatoes sliced, drizzled with olive oil, salt, Italian seasonings and roasted
3 bulbs of garlic roasted
1/2 onion, diced
33.5 oz tomato sauce (I used Hunts)
1 Tbsp oregano
1 Tbsp basil
1 Tbs Balsamic
1 Tbsp brown sugar
2 tsp himilayan salt (regular salt will work fine too)
1/2 tsp pepper ( I used my applewood smoked pepper from SALT sisters …it is SO good)
1/3 c parmesan
Dice half an onion and saute until it starts to get translucent (with a bit of olive oil) in the bottom of a large soup pot. Once ready, add the tomato sauce, oregano, basil, balsamic, brown sugar, salt and pepper to the pot and stir.
Take the roasted tomatoes and roasted garlic and puree. Add pureed mixture to the pot along with the 1/3 c Parmesan. Simmer for approximately 40 minutes. Taste sauce to determine if it needs more seasonings; flavors of the individual tomatoes could change the results warranting the need for more.
After sauce cools, can using the water bath canning method (or freeze). If canning, be sure to add 1 Tbsp lemon juice to the bottom of each canning jar to keep the sauce shelf stable.